Sunday, May 8, 2011

Mother's heart cake


HAPPY MOTHER’S DAY, MOM!
On the occasion
of Mother's Day I have prepared this heart shaped cake to make a special surprise to my mother and to all mothers in the world.
The decision to make a heart shape cake was inspired by the following quotation of the French writer Honoré de Balzac:
"The heart of a mother is an abyss at the bottom of which there is always forgiveness” ...
Here's the recipe:

 Ingredients:
For the short pastry
Flour 300 g (10.58 oz)
Sugar 100 g (3.52 oz)
1 egg and 1 egg yolk
Butter 150 g (5.29 oz)
1 teaspoon of baking soda
1 pinch of salt

For the filling and to decorate
Strawberries 350 g (12.34 oz)
Sugar 50 g (1.76 oz)
1 pinch of salt
1 pinch of cinnamon
Whipping cream 200 ml (7 fl oz)
Gelatine leaves 3


Prepare the short pastry: Blend into a mixing bowl the flour, the sugar and the baking soda then make a weel in the flour and put in the center the eggs, a pinch of salt and the cold butter. Knead quickly with the aid of a fork until it appears homogeneous, make a ball and wrap it in a clingfilm and let it settle in the refrigerator for about half an hour.
Roll out the short pastry on a sheet of baking paper, then place it into a heart shaped baking tray in order to cover up the edges.
Riddle the base with holes by using a fork (photo 1), cover with another sheet of baking paper, pour some dried beans (photo 2) and bake in preheated oven at 160°C (320°F) for 20-25 minutes (photo 3).

Wash and peel the strawberries, then blend 200 grams (7.05 oz), cut 75 g (2.64 oz) into small pieces and set 75 g (2.64 oz) of the same size aside to decorate.
Soak the gelatine in cold water for about 10 minutes.

Pour the blended strawberries into a saucepan, add sugar, salt and cinnamon, let it heat over low flame, then add the squeezed gelatine, stir until it dissolved, remove the saucepan from the heat and leave it to cool stirring occasionally (photo 4). Also, to speed up the process, you can put it in the fridge.

Whip the cream, gently mix in the strawberries mixture and the chopped strawberries (photo 5), then pour the mixture in the heart shaped short pastry previously turned out on a platter (photo 3). Even it out (photo 6) and let it rest in refrigerator for a couple of hours.
Decorate with the cut in halves strawberries and tufts of whipped cream.
Bon appetit!

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